Baltimore Crab Dip
Baltimore Crab dip is now one of my favourite dishes. Having been to Baltimore twice in the last two years it’s no surprise a few of their traditional dishes have made it home with me. American food is generally full of cheese and dairy products but this dish was easy to adapt to be suitable for dairy allergy or intolerance sufferers!
Baltimore crab dip originates in Maryland and is a cream based dip. Crab is a staple in Baltimore, and the best you’ll get in town is an amazing Crab dip in Jimmy’s Seafood restaurant.
This recipe uses Old Bay seasoning, which is a blend of herbs and spices with a recipe that originates from Maryland. The seasoning includes pepper, celery and paprika and can pack a punch. It is used in a lot of Baltimore’s seafood dishes.
To create your own delicious Baltimore Crab Dip you will need:
- 40g Mayonnaise
- 50g Dairy Free Cream Cheese
- 50g cheddar cheese, grated
- 1 tin crab (or fresh if you have access to it!)
- 1/2 tspn garlic powder – use garlic infused oil for a low FODMAP alternative
- 1tspn Old Bay Spice – Paprika is a good alternative
- 1tbspn of soya cream
- Splash of Lemon Juice
The beauty of this dish is it’s simplicity.
Simply weigh out all of the ingredients and mix together in a bowl.
Spoon into an oven proof dish and bake for 30 minutes at 180 degrees. It’s best to use a thinner dish so the dip cooks evenly and can be used to serve in.
Serve with bread or crackers. Happy dipping!
For a truly wholesome Baltimore experience, try my Crab Cakes Recipe.
Baltimore Crab Dip
- 40 grams Mayonnaise
- 50 grams Dairy Free Cream Cheese
- 50 grams Dairy Free Cheddar Cheese
- 1 Tin of Shredded Crab
- 1/2 tsp Garlic Powder
- 1 tsp Old Bay Seasoning Use Paprika as an alternative
- 1 tbspn Soya Cream
- Splash of lemon juice
- Weigh out all of the ingredients and mix together in a bowl.
- Spoon into an oven proof dish and bake for 30 minutes at 180 degrees. It’s best to use a thinner dish so the dip cooks evenly and can be used to serve in.